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Lemony Chicken

Lemony Chicken

Melanie Greer

"Lemony chicken that is sure to please!"
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Ingredients

40 m servings 459 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
  2. Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

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Reviews

Read all reviews 17
  1. 19 Ratings

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Most helpful positive review

Excellent flavor, my family is Italian(calabrese) and we eat TONS of Italian food. Had this dish many times in resturants and my family said this was even better than the resturants. I really on...

Most helpful critical review

Nothing super special about this one....it is essentially chicken picatta. Good for a weekday entree imo.

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Least positive
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Excellent flavor, my family is Italian(calabrese) and we eat TONS of Italian food. Had this dish many times in resturants and my family said this was even better than the resturants. I really on...

So very very good! I did change some things....I didn't have white wine or capers. As I was too lazy to go shopping, I added onions, a little jalapeño, and a dab of honey to the butter lemon sau...

I used butter flavored olive oil & did not add the extra butter. I also left out the capers. My whole family really liked it. Very lemony. If I make it again, I may add some cream and corn s...

Omitted the butter, and did not change anything else. Was pleasnatly surprised at how good the taste was.

Nothing super special about this one....it is essentially chicken picatta. Good for a weekday entree imo.

I used sliced up boneless chicken breast and thighs. This meant that I ended up with less liquid in the end so I simply added more wine with the butter to make the sauce. I also used coconut oil...

Delicious .... Just doubled the recipe, and added garlic powder and pepper with th salt seasoning. My husband loved it and he was skeptical !!! TRY IT!

I have made chicken piccata numerous times, but it usually has chicken broth. I made this version and it was far more lemony and much less salty than the others, which we liked. I don't use flou...

This recipe was a great addition to our 'special dinners'. I seasoned the flour with a little smoked paprika & granulated garlic & switched out the regular lemons for Meyer lemons since they are...

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